Wednesday, 26 June 2013

Grilled Turkey Steaks with Spinach, Garlic & Herb Fusilli

I say summery.....I mean it's over 18 degrees and we no longer need a coat to keep warm (just to keep dry). Ahh, the English summer. It's unpredictable & mostly wet but it's ours, and we love it. We will moan about it, of course, but deep down we're hardy little blighters.

Because if there's one thing you can't accuse us Brit's of, it's that we don't make the most of the sunshine. If you wake up to sun through your window, your barbecue is coming out that day. It's almost like an unspoken rule. Even if it starts raining half way through the prep. I can't tell you how many barbecues I've been too that ended up being eaten inside or under a tree whilst the rain finished. The men will stand proudly over the cooking food, tongs in hand and will say things like "It's just a bit of rain" or "Pass us an umbrella for the burgers".

We don't care. We don't pack up our fun because of a spot of rain. Oh no!

So here we are. The windows are open, the heating is off and the sun is lighting up our windows just that little bit later each night...

Which is why I've been indulging in frozen grapes, smoothies, sorbet, salads and colourful pasta dishes. I've been grilling, peeling and blending instead of roasting or stewing. My oven is feeling a little neglected.

But my griddle pan is feeling the love. Especially because I don't own a barbecue. One thing at a time, we're saving for a wedding over here!

With sunshine, come salads. This beauty was light, refreshing and tasty. Plus, ready in less than 20 minutes. GET IN! This serves two people. If you're a veggie I doubt you're looking at this recipe, but if so, subsitute the steaks for tofu or quorn.

YOU WILL NEED:

80g fusilli pasta

1 pack of turkey steaks (contains roughly 4 steaks)

1 red onion

1 carrot

1/2 red pepper

1/2 yellow pepper

Handful of Spinach

3 cloves garlic (chopped & crushed)

1 tsp parsley(dried)

3 tablespoons honey

1 tablespoon tomato puree

1 teaspoon balsamic vinegar

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon oregano (dried)

Fresh coriander to serve

FIRST OF ALL

Put your griddle pan on a high heat. Prep all of your vegetables and meats. I prefer to slice my turkey steaks into little strips so they cook quicker, but presentation is up to you. For the carrot, it's better sliced into ribbons with a peeler. Once everything is sliced, peeled & diced, pop your pasta into a pan of boiling water and cook until it's how you like it.

TIME FOR TURKEY OR TOFU

Sprinkle a little salt and pepper onto the steaks and pop onto the griddle pan (or grill if you're using a grill). Keep an eye on them, they should only take a few minutes each side.

NOT MUSHROOM FOR ERROR

Whilst that's cooking, pop all the veg into a skillet or saucepan and start cooking on a low heat. Leave the spinach to one side. It wilts very quickly. Add in the Oregano, chopped garlic & thyme and let it cook on low for a minute or two.

FEELIN' SAUCY

In a little bowl (or jug, whatever you like), mix together the honey, oil, vinegar, paprika & tomato puree. Mix it well and leave to one side.

PUTTING IT ALL TOGETHER.

Into the skillet, place the drained pasta and give it a good mix with the veggies, take the spinach from the side and mix that in as well. Pull your turkey steaks off the griddle and pop them in too. Finally add in the sauce, making sure it covers everything. Give it a good stir before sprinkling some fresh coriander on the top.

Serve. Tastes good hot or cold

You can't forget that with the sunshine, our walks with our little dog reach far nicer destinations. Here's a few pictures from our recent explorations around the English Countryside =]

Interviews

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